Description
Tacos Dorados, also known as golden tacos, are crispy, delicious tacos filled with a savory mixture of mashed potatoes and spiced ground beef. This traditional Mexican dish is perfect for gatherings, featuring tortillas that are fried to a golden crisp and served with classic toppings like Mexican crema, shredded lettuce, salsa, cilantro, and queso fresco.
Ingredients
Filling
- 2 large russet potatoes, peeled and diced into 1-inch chunks
- 1 tablespoon vegetable oil, plus more for frying
- ½ small onion, chopped (white or yellow)
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 ½ teaspoon chili powder
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
Tacos and Toppings
- 16 corn tortillas
- Mexican crema, for serving
- Thinly shredded lettuce, for serving
- Salsa, for serving
- Chopped cilantro, for garnish
- Queso fresco or cotija cheese, for garnish
Instructions
- Boil and mash the potatoes: Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the diced potatoes and cook for 20 minutes or until fork-tender. Drain and return the potatoes to the pot, then mash them until smooth. Set aside.
- Cook the aromatics: Heat one tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped onion and minced garlic and sauté for 1-2 minutes until fragrant and slightly softened.
- Brown the ground beef with spices: Add the ground beef to the skillet, breaking it up with the back of a spoon. Stir in chili powder, kosher salt, garlic powder, onion powder, black pepper, and cumin. Cook for 8-10 minutes until the beef is fully cooked, then remove from heat.
- Combine beef with mashed potatoes: Add the mashed potatoes to the cooked ground beef mixture and stir well until fully combined. Taste and adjust the salt if necessary.
- Warm the tortillas: Wrap the corn tortillas in a damp paper towel and heat in the microwave for 30 seconds until pliable. Alternatively, warm them on a skillet or comal over medium-high heat.
- Assemble the tacos: Working in batches, place 2-3 tablespoons of the potato and beef filling on one half of each tortilla. Fold the other half over to create a taco.
- Fry the tacos: Pour enough vegetable oil into a deep skillet or sauté pan to reach halfway up the tacos and heat over medium-high heat until it reaches 350-375°F. Fry each taco for 45-60 seconds per side until golden brown and crispy.
- Drain excess oil: Transfer fried tacos to a paper towel-lined plate to drain any excess oil. Repeat frying for remaining tacos.
- Serve: Serve the crispy tacos topped with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese.
Notes
- When frying, maintain the oil temperature between 350-375°F for best crispiness and to avoid greasy tacos.
- Russet potatoes are ideal for mashing and binding the filling together.
- Warm tortillas are easier to fold without cracking.
- Leftover tacos can be reheated in an oven or air fryer to regain crispiness.
- This recipe yields 16 tacos, perfect for a large family or party.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican